Title: Schledderles-suppe (schlettersuppe)
Categories: Soups/stews, German
Yield: 4 Servings
2 tb Flour
1 Egg
Salt to taste
1 tb Water
Soup:
Broth
Salt
Nutmeg
Pepper
Greens
Similar to 'Einlaufsuppe' ('Pour-In Soup').
Combine the first four ingredients in a a small beaker-like pot and
stir until smooth. (The batter should drip in a long thin thread off
the spoon). Tilt the pot and scrape the batter off the edge into the
boiling broth. This results in the elongated 'Schletterle' which are
sort of halfway between spaetzle and noodles.
Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper,
and greens). Serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted